Grilled Lemon Shrimp Bowls with Pesto Couscous

Jun 16

2 min read

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 4

Why I Love This Recipe

This is one of those dinners that feels a little elevated without adding much work. Juicy grilled shrimp served over buttery pesto couscous with a bright arugula salad on the side creates a meal that's fresh, flavorful, and perfect for warm evenings. It's simple enough for a weeknight but pretty enough to serve when friends are coming over.

Ingredients

Lemon Shrimp

1½ lbs large shrimp, peeled and deveined
1 tbsp olive oil
Zest of 1 lemon
2 garlic cloves, minced
½ tsp kosher salt
¼ tsp black pepper
Juice of 1 lemon

Pesto Couscous

1 cup couscous
1 tbsp butter
½ tsp kosher salt
¼–⅓ cup prepared pesto

Arugula Salad

4 cups arugula
Juice of ½ lemon
1 tbsp olive oil
2 tbsp toasted pine nuts
Zest of ¼–½ lemon
2 tbsp freshly grated Parmesan
Kosher salt, to taste
Freshly ground black pepper, to taste

Instructions

1. Marinate the Shrimp

In a large bowl, toss the shrimp with the olive oil, lemon zest, garlic, kosher salt, black pepper, and the juice of 1 lemon. Let marinate for 15–20 minutes while you prepare the couscous and salad.

2. Prepare the Couscous

Cook the couscous according to package instructions, adding the butter and salt to the cooking liquid. Once the couscous is tender, fluff with a fork and let cool for 2–3 minutes. Stir in the pesto until evenly coated.

3. Grill the Shrimp

Preheat a grill or grill pan over medium-high heat. Grill the marinated shrimp for 2–3 minutes per side, or until opaque and lightly charred. Transfer to a serving platter. If desired, finish with an extra squeeze of fresh lemon just before serving.

4. Make the Salad

In a large bowl, toss the arugula with the lemon juice, olive oil, toasted pine nuts, lemon zest, salt, and pepper. Top with the freshly grated Parmesan just before serving.

5. Assemble

Spoon the pesto couscous into bowls and top with the grilled lemon shrimp. Serve the arugula salad on the side.

Notes

Toast the pine nuts in a dry skillet for 2–3 minutes for the best flavor.
Don't skip the butter in the couscous. It's a simple addition that makes the pesto couscous richer and more flavorful.
If using store-bought pesto, start with ¼ cup and add more to taste.
For a gluten-free version, swap the couscous for quinoa or rice.
Leftovers are delicious served cold over extra arugula for lunch the next day.

Nicole's Hosting Tip

Set everything out family-style and let guests build their own bowls. The buttery pesto couscous, bright lemon shrimp, and peppery arugula salad create a meal that feels fresh and effortless while still being dinner-party worthy.